- 1 tbsp vegetable oil
- 500g skinless, boneless chicken breasts, cut into chunks
- 1 stalk lemongrass
- 8 shallots, peeled and halved (or 4 banana shallots)
- 2 garlic cloves, thinly sliced
- 2 tsp finely grated fresh root ginger
- ½ red chilli, deseeded and thinly sliced (optional)
- 2 red or yellow peppers, deseeded and chopped
- 400ml can coconut milk
- 1 chicken stock cube, dissolved in 100ml boiling water
- 2 tbsp Thai red curry paste
- 2 tsp Thai fish sauce
- 2 dried Kaffir lime leaves
- 1 tbsp chopped fresh coriander
- 150g dwarf beans, trimmed and halved
- 1 tbsp cornflour, blended with 2 tbsp water
- Coriander sprigs, to garnish
- Using the Lakeland 3.5 Litre Digital Slow Cooker, heat the vegetable oil in its aluminium cooking pot on the hob and fry the chicken for 5-6 minutes, turning often, until browned on all sides. Using oven gloves, transfer the cooking pot to the slow cooker unit.
- Bruise the lemongrass by bashing it with a rolling pin, then add to the chicken with the shallots, garlic, ginger, chilli (if using), red or yellow peppers and coconut milk.
- Mix the hot stock with the curry paste, fish sauce, Kaffir lime leaves and coriander. Pour into the slow cooker and stir gently. Cover with the glass lid and switch on the cooker, setting the control to cook on high for 4 hours, or on low for 6-7 hours. Add the dwarf beans 30 minutes before the end of cooking time.
- Just before serving, remove the lemongrass and lime leaves. Stir the blended cornflour into the curry to thicken it slightly and cook for 1-2 more minutes. Ladle into warmed bowls and serve, garnished with coriander sprigs.
Tip: noodles or Thai jasmine rice make the perfect accompaniment to this tasty curry.